Shelly's Recipe

POTATO CASSEROLE

Category: Hash Brown Potatoes/Casseroles

6 medium potatoes
1/4 cup butter
1 (10.5 ounce) can condensed cream of mushroom soup
1 pint sour cream
1/3 cup chopped green onion
1 1/2 cups shredded Cheddar cheese
1/2 cup crushed cornflakes cereal
2 tablespoons melted butter

Preheat oven to 350. Lightly grease a 2 1/2 quart casserole dish. Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.

Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.

In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole. Bake in a preheated oven 45 minutes. Serves 8